DIY 7-Day Homemade Noodle Breakfasts at Home, Every Day is Different, Steam and Bake, Low Cost and Nutritious, Netizens Envy and Praise
No outdoor activities, stay at home to learn how to make 7 kinds of noodles for breakfast, each day is different, steam and bake, low cost and nutritious, netizens envy and praise, friends who like it can try it.
Green Vegetables and Mushrooms Bag
Ingredients: Flour, Shanghai Green, Mushrooms, Leavening Powder, Olive Oil, Pepper, Salt
Production: Leavening powder mixed with warm water is added to the flour, and it is mixed into a smooth dough. After mixing, it is covered and placed in a warm place to ferment; Shanghai Green is put into warm water with a little salt and blanched for a while and then cut into small pieces; most of the moisture in the blanched green vegetables is squeezed out, mixed with chopped mushrooms; salt, pepper powder and olive oil are added to season and then reserved; the dough is allowed to ferment until twice its size; the dough is kneaded on the board and divided into uniform dough pieces, and then rested for 15 minutes; then the dough is rolled into long strips; the long strips are wrapped around the sausage; the sausage is placed under a corn leaf, and the bottom is put into a pot for fermentation for 30 minutes, and then steamed for 10 minutes after a big fire; after steaming, it is covered and cooled for 2 minutes.
Sausage Roll
Ingredients: Flour, Sausage, Leavening Powder, Sugar
Production: Leavening powder is dissolved in warm water; flour and a little sugar are put into a bowl, and water is poured in; mix into a smooth dough, cover and let it ferment; until the dough becomes 2---2.5 times its size, the dough is ready; the dough is kneaded on the board and divided into uniform dough pieces, and then rested for 15 minutes; then the dough is rolled into long strips; the long strips are wrapped around the sausage; the bottom of the sausage roll is padded with corn leaves, put into a pot for fermentation for 30 minutes, and then steamed for 10 minutes after a big fire; after steaming, it is covered and cooled for 2 minutes.
Scallion and Egg Fans Bag
Ingredients: Flour, Scallion, Egg, Red Bean Noodle, Dried Shrimp,
Production: Leavening powder is used with warm water to cut open, and then added to the flour to mix; a smooth dough is made, covered and placed to ferment; noodles are boiled in water; . Eggs are beaten into a bowl, added with salt and mixed evenly; heat a pot with a little oil, stir-fry the eggs and then scoop them out; noodles are cooked and then cut into small pieces; eggs, scallions and noodles are put into a bowl; sequentially add fragrant oil and salt and mix evenly; a little oil is added to the pot, and the dried shrimp is sautéed and then added to the filling and mixed evenly; the dough is fermented to 1.5 times to 2 times, then the dough is divided into the same size pieces, and then rested for 10 minutes; the dough is rolled into circles and stuffed with the filling; use the right hand to lift the edge and fold it inward, and then pack it; put it into the steamer and ferment for 10 minutes; then put it into the stove and steam for 8 minutes, then steam for 2 minutes before opening the lid.
Black Sesame and Corn Coarse Grain Bag
Ingredients: Corn Flour, Flour, Black Sesame Filling, Sugar
Production: Corn flour and flour are put into a bowl with a ratio of 1:2, a little white sugar is added, and a certain amount of water is added to make a smooth dough; cover and ferment in a warm room until the dough becomes 2---3 times its size; the fermented dough is divided into the same size pieces, and then rolled into round pieces and rested for 15 minutes; the black sesame filling is divided into the same size pieces; press the coarse grain dough into round pieces and stuff them with the black sesame filling; the black sesame coarse grain bag is put into the steamer, covered and fermented for 15 minutes; after a big fire, steam for 10 minutes, then turn off the fire and continue to steam for 2 minutes before opening the lid.
Corn Coarse Grain Bag
Ingredients: Corn Flour, Flour, Fruit Corn, Baking Powder
Production: Corn flour and flour are put into a bowl with a ratio of 1:2, a little spoonful of baking powder and white sugar are added, and a certain amount of water is added to make a smooth dough; cover and ferment in a warm room until the dough becomes 2---3 times its size.
Sausage and Dumpling Bag
Ingredients: Meat Filling, Green Bean Pod, Flour, Leavening Powder
Production: Yeast powder is put into warm water and stirred evenly; it is added to the flour and mixed into a smooth dough, covered and let it ferment; until the dough becomes 2 times its size, the dough is ready; the pot is heated and a little salt and oil are added; the green bean pods are added to the pot and boiled until 80% cooked and then cut into small pieces and prepared; the meat filling is added with salt, pepper, liquor, soy sauce, oyster sauce, ginger, and fragrant oil; it is stirred evenly; after adding the green bean pieces, it is stirred evenly; the fermented dough is kneaded and divided into uniform dough pieces and rested for 10 minutes; the dough pieces are rolled into circles and stuffed with the filling; they are packed into small bags; the bags are put into the steamer and fermented for 20 minutes; then put into the stove and steam for 10 minutes, then turn off the fire and steam for 2 minutes before opening the lid.
2 10 20102
